Smoked salmon in its myriad variations has appeared in the diets of cultures as diverse as Native Americans and ancient Greeks and Romans. In each, salmon has commonly been a special occasion food, served at large gatherings, during holiday celebrations, and other festive events. The first facility dedicated to the smoking of salmon dates to 7th century Poland. It wasn’t until the 19th century that it was mass produced in America, mostly on the West Coast where Pacific salmon from Alaska and Oregon were processed.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup plain Greek yogurt
- ½ lemon, juiced
- 3–5 dashes tabasco sauce
- 1 tsp Worcestershire sauce
- 1 tsp extra hot prepared horseradish sauce
- 6 oz smoked salmon, flaked
- 2 green onions, diced
- 1 heaping Tbsp dill, chopped
Directions
- Combine all the ingredients in the bowl of a stand mixer fitted with paddle attachment.
- Mix for approximately 1 minute or until blended.
- Serve with bagel chips, fresh vegetables, or baguette slices.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.